International Bacon Day is September 5th this year – apparently it’s always the first Monday in September. Plans are still shaping up around here, but I have no doubt there will be bacon deals to be had at Zingerman’s Deli, which carries more than half a dozen kinds of artisanal bacon. I plan to do my part to honor the day, by heading to Zingerman’s Bakehouse for a cheddar bacon scone for lunch, and likely a Roadhouse burger topped with a great bacon for dinner, yum. And perhaps I’ll do a little extra walking in my exercise routine that morning…
Archive for August, 2009
On September 24, 2009, 5:30-7pm, if you’re in D.C. and want to taste some great cheeses from Zingerman’s Creamery, and pick up a copy of Zingerman’s Guide to Better Bacon, have it signed, and chat with Ari, head to Cowgirl Creamery, 919 F Street NW, Penn Quarter, Washington DC. Tel: 202.393.6880.
The event at Neal’s Yard Dairy is still being worked out, but likely mid-November.
December will see Ari in Chapel Hill, at Lantern Hill restaurant for a Bacon Dinner on December 8, and at 3 Cups on December 9 for a Bacon and Sparkling Wine pairing event! And on Thursday, December 10, a lunchtime book signing at Southern Season.
On Saturday, January 16, 2010 Ari will be at Omnivore Books in San Francisco, time still to be confirmed.
If you’re near any of the events, please stop in and say hello!
Plan as poetry
Zing Press ZAP haiku
(by Jillian Downey)
Bacon book rollout
Warm ZCoB support and help
Camp Bacon success
Reaching out to stores
work to build relationship
new kids on the block
Ari travels far
Spreading bacon booksignings
Dear book reviewer
We thought you might like to see
Keeping fingers crossed
More bacon options
Local handbound editions
Pig Leather, linen
Web site ordering
all systems running smoothly
warehouse data flows
Content add content!
Microsite and bacon blog
Someone IS out there
ZCoB book projects
Lots more great stories to tell
Ideas become books
More new products soon
Pull from five foods, Newsletters.
Reissue old gems
Food books in public domain
Jan Longone’s aid
Does this go below the line?
Great service focus
always learning and inspired
by ZCoBbers skill
tap in to local know-how
Read, write, plan, listen
working, learning, building trust
Path 2 partnership
How to make a book
By hook or by crook
A poem in 20 rhymed couplets
by Jillian Downey
Someone has an idea or passion to share
Research, writing, solitary labor and care
Author and publisher a contact to make
Fame and success for both at stake
Planning the marketing – who’s the book for?
And how will they find it – from us? From a store?
Editor edits the manuscript with pen
Red and blue ink and email to sen -d
Author and editor work back and forth to and fro
This paragraph goes here, the other one, below
Illustrations can make a book more fun
Ian up all night drawing and painting til it is done
If by chance there are recipes to taste
When done at Z house no food will go to waste!
Decisions, decisions – what price, size, and shape?
Crucial elements all – once chosen, no escape!
An important moment – all the words and art are in hand
Neatly tied with a bow, or a rubber band
Next comes the text design, create sample pages
Pass them around, get feedback, improvements made in stages
On to the layout, of frontmatter, text, and recipes
The correct number of pages achieved with ease
This next stage is called pageproofs
You print it all out, and look for any goofs
The author and editor want to see it too,
As well as some magazines – we’re hoping for a review
And now the indexer can begin their task
To help the reader when they have a question to ask
The jacket or cover must be designed and laid out
An eye-catchy design and much talked about
Time to talk to printers, get schedules and prices
Recycled paper, soy inks, a local printer entices
Last stage of layout – add index and final changes
After this step, no returns or exchanges
High excitement – at last its off to the printer
6 weeks, to 8 weeks, be it summer or winter
Book preorders lined up, warehouse standing by,
Ready for those books, for people to buy
Lovely books in hand, celebrations swirled,
Now the work begins, to share them with the world.
Ari will be presenting at this year’s Epicurean Classic in St. Joseph, Michigan. At noon on Friday, 8/28/09. Sharing great information and stories about bacon from the book, and no doubt there will be some bacon to taste!
Ari will be on a panel called “Local Foods in the World and Global Foods in Michigan”, at noon on Sept 13th at the Kerrytown Book Festival here in Ann Arbor, Michigan. Moderator Jan Longone will lead a discussion with Ari, and with Jane and Michael Stern, authors of the “Roadfood” column, as featured in Gourmet Magazine and on NPR.
I used Arkansas Peppered bacon as suggested. I had fresh green onions from the farmer’s market, a 4 year aged Wisconsin cheddar (sorry Vermont), cultured butter, heavy cream.
I’m not an experienced baker so am not so good at the “cut the butter into the flour” thing, but I guess it worked out ok! I did prep all ingredients and put them all the fridge so they would be cold as per instructions. And bashed around in my bowl with two butter knives for a while until it seemed like the butter was in reasonably small pieces in the flour. Then I added the other ingredients per instructions, except I added another 1/4 cup of heavy cream – perhaps due to the non-glutinous flour it needed more moisture to hang together.
I squeezed the dough to create the two rounds out on the counter.
Then quickly cut them into wedges, onto the parchment on baking sheet, drizzled a bit more cream over, and into the oven. Cooked them 23 minutes until they looked brown on the bottom, and let them sit another 10 minutes.
Loved these. A little bit crumblier than I’m sure their glutinous counterparts would be, but it still worked great. A lovely combo, the cheddar/scallion/peppery bacon. We did not think they needed extra butter, not even my husband who is a big butter fan – these were rich enough without it. We ate four, and decided to risk freezing them to see how they would do. Will report back!
Note, we defrosted them in our toaster oven a month later and they were still wonderful.
Recipe follows, from page 212 of Zingerman’s Guide to Better Bacon. NOTE, the recipe in the printed book left out the info on when to add the cooked, cooled bacon in to the mix – you add the bacon with the scallions.
Cheddar Bacon Scones
A variation on the cheddar herb scones that we’ve long made at Zingerman’s Bakehouse, these aren’t hard to make and they’re pretty delicious. Paul Saginaw (with whom I started the Deli back in 1982) took home the whole platter of them after we did the first test!
I prefer to use cultured butter because it’s got a bigger flavor, and if you want to eat extravagantly you can gild the lily by serving them with room-temperature butter for spreading when they come warm from the oven. Very rich and really, really good.
8 ounces sliced Arkansas peppered bacon (about 4 to 6 slices)
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon fine sea salt
3/4 cup unsalted butter, cut into ½-inch pieces, cold
2 large eggs, beaten, cold
1/2 cup plus 2 tablespoons heavy cream, cold
4 ounces Vermont cheddar (at least 1 year old, 2 is even better), crumbled and cold
3 scallions, chopped
Fry the bacon over medium heat until crisp. Drain, chop and place in refrigerator to cool.
Preheat oven to 375 F.
Sift the flour, baking powder and salt into a large mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture forms 1/2-inch pieces.
Add the eggs, 1/2 cup of the cream, and cheddar. Mix by hand until just combined. Fold in scallions and cooled bacon.
Transfer the dough to a well-floured board. Form two 7-inch rounds. Cut each into 6 wedges.
Transfer the wedges to a baking sheet lined with parchment. Brush with the remaining cream and bake for 20 to 25 minutes, until the scones are golden brown on the top and bottom (you’ll have to lift them off the baking sheet a bit to check underneath).
Allow to cool and firm up for about 10 minutes before removing from sheet. Serve the same day.
Makes 12 small scones